They divided into teams, each responsible for one recipe from start to finish. We then sat to dine on each course, one course at a time and enjoy a matching wine. The team leader then discussed the making and plating of the dish and the guest chef then gives comments.

The camaraderie of the group was delightful and their skills ranged from beginner to accomplished Red Seal Chefs. Perhaps that is why the cooperation and good feelings of the group left such an great impression. It was truly an honour to be part of this event.

(Save some morels whole for sautéing and garnish of soufflés in ramekins)

Preheat oven to 400º. Butter and flour a soufflé dish. In a metal bowl over a saucepan with boiling water (1/4-1/2 inch water), make a basic bechamel sauce by whisking butter and flour together in bowl and adding the milk. Whisk until thickened, removing from heat as needed to prevent lumps or separating. Add salt and pepper and nutmeg. Stir in blended mushrooms and blended egg yolks. Beat egg whites to a stiff peak and fold in to the cheese sauce. Pour into soufflé dish and bake for 30 minutes. (less time for individual soufflés) Serve immediately.

Thinly slice eggplant and salt if necessary. Seed and chop peppers into medium sized pieces. Peel and slice carrots. Slice onions into thin slices. Peel garlic and cut into large chunks if cloves are very large or keep whole if smaller sized. Peel and cube yams. Pit dates and olives if necessary. Remove lemon flesh from the peel and chop peel finely. Discard lemon flesh. Combine vegetables, dates, olives, lemon, olive oil , Ras el Hanout, rose water, turmeric, salt and pepper and about 1/4 cup of water in a large bowl. If you have salted the eggplant, rinse in cold water and squeeze out slices. Place vegetable mixture in a casserole dish or tajine. Cover and cook on stove top over medium heat, checking and stirring occasionally.

For the bulgur, slice onions thinly and sauté in olive oil until just browned. Add bulgur and mix in well with onions. Add water, almonds, tut, and salt and pepper. When it comes to a boil, add the milk/saffron mixture. Cover and simmer for 10 minutes or until all of the liquid is absorbed. Fluff bulgur and plate as timbales with vegetable tagine.

Enjoy!

Notes:

Paper cones to wrap the wonton wrappers around are available at the Great Canadian Wholesaler on Ellice and Route 90 in Winnipeg. Pickled lemon, Ras el Hanout, rose water and many other spices are available at Halal Meat Centre & Specialty Foods at 206 Maryland St and Dino's Grocery Mart at 460 Notre Dame Avenue. Ras el Hanout will be available in the first week of June.